Preheat oven to 350 degrees F (175 degrees C) and grease a baking sheet.

Heat olive oil in a medium skillet over medium heat.

Saute minced garlic in the oil until lightly browned.

Add cubed eggplant and water to the skillet.

Reduce heat to low, cover, and steam until eggplant is soft (about 20 minutes).

Transfer eggplant to a large bowl and let cool slightly.

Mix grated Parmesan cheese, chopped fresh parsley, beaten eggs, and dried bread crumbs into the cooled eggplant.

Stir until ingredients are thoroughly combined, and the mixture can be rolled into balls.

Add more bread crumbs if needed to achieve the right consistency.

Refrigerate the mixture for 15 minutes.

Roll the mixture into balls or form into patties.

Place eggplant balls on the prepared baking sheet.

Bake in the preheated oven for 30 minutes.

Serve immediately.